Ingredients
Scale
Cakes
- 1¾ cups flour
- Pinch of salt
- ½ cup cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ cup (1 stick) unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 cup milk
- 1 tsp vanilla extract
- 1 tsp pumpkin spice mix (optional)
Filling
- 1 cup crème chantilly (whipped cream sweetened with powdered sugar)
Instructions
- Preheat the oven to 400°F (200°C).
- Sift together the flour, salt, cocoa powder, baking soda, and baking powder.
- In a medium bowl, using an electric or stand mixer, whisk the soft butter and sugar until fluffy.
- Add the egg and whisk until just combined.
- Add the dry ingredients and milk to the egg mixture and mix with a spatula until combined. The batter will be fluffy and slightly sticky, like a very thick cake batter.
- Using a piping bag, pipe gingerbread-man-shaped batter onto prepared baking sheets.
- Bake for 7 minutes, until risen in the middle.
- Cool 2 minutes, then remove from the cookie sheets to a cooling rack. Cool completely, about 30 minutes.
- Sandwich two cakes together with the frosting (crème chantilly).
- Decorate with more crème chantilly. You can also use melted white chocolate to decorate.
Notes
- The pumpkin spice mix is optional. It adds a light warm-spice note but can be left out entirely.
- The filling is whipped cream based, so it is soft and not shelf-stable. Keep the assembled whoopie pies refrigerated, and fill them close to serving time for the best texture.
- To pipe even gingerbread-man shapes, draw the outline on the underside of your parchment paper and pipe along the guide.